1 lb. orecchiete pasta, cooked drained & cooled
1 C. French lentils, ditto
several ripe peaches
the same again in tart nectarines
1 large sweet Vidalia onion, chopped fine
2-3 Hungarian wax peppers
1 fresh ancho chile
1 large or 2 smaller cucumbers, peeled
3 substantial tomatoes
1 packet Best Foods dry Italian salad dressing mix, plus
herbed cider vinegar enough to turn it to slurry
white pepper, black pepper, dried basil
Do the lentils and pasta in boiling salted water. Blanch the peaches but not the nectarines. While the peaches are cooling, mix the salad dressing mix with the herbed vinegar, then stir the slurry up with the finely chopped onion. Finish peeling the peaches. Cut them up and toss them into a big bowl. Stir in some onion mixture until it seems well balanced. Follow with the cucumber, nectarines, wax peppers, and well-drained lentils, in that order, mixing gently with each addition. Add more onion. Chop the ancho quite fine. Mix it with the remaining onion and dressing. Add some. Cut up the tomatoes. Mix them in. Add pepper, pepper, salt, and basil. Stir. Temper with a little balsamic vinegar. Stir in the cold cooked pasta. Add more ancho and onion, if appropriate. Dress with hazelnut and olive oil. Stir again. Serve.
Patrick really likes this one.